Chopped Salad Pizza with Sausage

Chopped Salad Pizza with Sausage

1 Review
From: EatingWell Magazine, May 2019

The toppings for this meal-on-a-slice go way beyond the typical smattering of sliced mushrooms or peppers and into the realm of complete servings of vegetables. Needless to say, grab a fork and knife for this healthy and easy dinner, which comes together with just 20 minutes of active time.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 ounces Italian turkey sausage (1-2 links), removed from casing
  • 1 pound whole-wheat pizza dough
  • ½ cup canned crushed tomatoes, preferably San Marzano
  • 1 cup shredded part-skim mozzarella cheese
  • ½ cup crumbled feta cheese, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 3 cups baby arugula
  • 3 cups chopped Little Gem lettuce (see Tip)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large rimless baking sheet with parchment paper.
  2. Cook sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes.
  3. Roll pizza dough into a 13-inch circle on a lightly floured surface. Transfer to the prepared pan. Spread tomatoes over the dough, leaving a ¼- to ½-inch border and sprinkle with mozzarella and ¼ cup feta. Top with the sausage.
  4. Bake the pizza until the crust is golden brown and crisp and the cheeses are melted, 15 to 20 minutes.
  5. Meanwhile, whisk oil, lemon juice, honey and crushed red pepper in a medium bowl. Stir in the remaining ¼ cup feta.
  6. When the pizza is ready, add arugula and lettuce to the dressing and toss to coat. Top the pizza with the greens and cut into 6 slices.
  • Tip: Little Gem lettuce looks like a ruffly mini head of romaine. Find it at grocery stores and farmers' markets in the spring and summer. If it's not available, substitute romaine.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cup pizza & about 1 cup salad
  • Per serving: 339 calories; 17 g fat(5 g sat); 2 g fiber; 35 g carbohydrates; 16 g protein; 54 mcg folate; 34 mg cholesterol; 5 g sugars; 1 g added sugars; 2,568 IU vitamin A; 5 mg vitamin C; 224 mg calcium; 1 mg iron; 603 mg sodium; 202 mg potassium
  • Nutrition Bonus: Vitamin A (51% daily value), Calcium (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 high-fat protein, 1 medium-fat protein, ½ vegetable

Reviews 1

April 29, 2019
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By: Haylei
This recipe is really good. The flavors blend well together and it doesn't feel too greasy like a regular pizza. However, I recommend going with maybe 1 1/2 cups of Baby Arugula and 1 1/2 cups of Romaine/Little Gem to make a total of 3 cups. Using 6 cups total was quite a bit too much for the pizza, and made it fairly difficult to cut. If you do want to use the full 6 cups, maybe cut the pizza before putting the lettuce on top, then measure out one cup of the salad and put it on top of each pizza slice individually?
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